Strawberries, cream cheese, and cookies—do we need to say more?
1/2 cup (100 g) sugar
1 tablespoon cornstarch
3 cups (about 450 g) strawberries, halved or quartered
1/2 lemon, juiced
3 tablespoons water
1 package (250 g) brick cream cheese, room temperature
1 (300 ml) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (500 ml) 35% cream
8 to 10 vanilla sandwich cookies or graham crackers, roughly crumbled
In a small saucepan, whisk together the sugar and cornstarch. Add in the strawberries, lemon juice, and water and stir to combine. Bring to a simmer over medium heat and cook, stirring frequently, for 10 minutes or until the strawberries are softened and begin to break down. Set aside and cool fully to room temperature. TIP: Feel free to replace the strawberries swirled into the ice cream base with about half a cup of prepared strawberry jam.
Place an eight or nine-inch square pan in the freezer while you prepare your ice cream base.
In a large bowl, beat the cream cheese until light and fluffy. Add in the sweetened condensed milk, vanilla, and salt and beat well to combine. In a separate bowl, whip the cream to stiff peaks.
Fold about a cup of the whipped cream into the condensed milk mixture to lighten it up a bit. Add the remaining whipping cream in two batches, gently folding after each addition just until combined. Gently fold in the crumbled cookies, reserving some for garnish, if desired.
Retrieve the chilled loaf pan from the freezer and pour it into the ice cream base. Spoon about half of the strawberry mixture over top and, using a butter knife, lightly swirl together. Sprinkle with the reserved cookies, press a layer of plastic wrap directly on top, and place in the freezer for at least six hours to firm up before serving.
When ready to scoop, transfer the ice cream to the fridge for a few minutes to soften. Serve the ice cream topped with some of the remaining jammy strawberries. Enjoy!